If you want to make this soup more substantial and hearty, add cooked white cannellini, borlotti, or navy beans. You can also add leftover cooked rice.
Ingredients:
1 large bunch chard, stems removed
3 cloves garlic, finely chopped
2 medium-size onions, finely chopped
2 fresh hot chilies, such as jalapenos, seeded and finely chopped
3 tablespoons olive oil
1 teaspoon fresh thyme, marjoram, or oregano
6 cups chicken or vegetable broth
4 medium-size tomatoes, peeled and chopped, or 2 cups canned, chopped and drained
½ cup finely chopped parsley leaves
sea salt and freshly ground pepper
slices of French or Italian bread, lightly toasted
olive oil
Grated Parmesan cheese
Directions:
1. Shred the chard by removing the stems and rolling up each leaf into small a sausage shape, then slicing rolls as thinly as possible, 1/8-1/4 inch thick is a good width. You should have 4 packed cups of chard.
2. Combine the garlic, onions, chilies, and olive oil in a 4-quart pot. Stir over medium heat for 10 minutes or until the onions are translucent, but don’t brown. Add the thyme and cook for 2 minutes more.
3. Add the broth and tomatoes and bring to a slow simmer. Simmer gently for 5 minutes, add the chard and simmer 10 minutes more.
4. Add the parsley to the simmering soup a minute or two before serving. Season with salt and pepper.
5. Chopped basil leaves with 1 tablespoon of olive oil whisked in make a lovely garnish, or simply pass the olive oil, drizzle it over the served soup and pass the grated cheese.
Makes 8 servings